Description
This Grilled Honey Mustard Chicken and Broccoli recipe features tender boneless chicken thighs marinated in a sweet and tangy honey Dijon mustard blend, grilled to perfection alongside seasoned broccoli florets. The meal is brightened with a honey mustard basting sauce and garnished with fresh chives, delivering a flavorful and healthy dinner option that comes together in just 45 minutes.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless chicken thighs
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
Honey Mustard Basting Sauce
- 2 tablespoons honey
- 3 tablespoons Dijon mustard
Broccoli Seasoning
- 4 cups broccoli florets
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper, to taste
- Garlic powder, to taste
Garnish
- Chives, for garnish
Instructions
- Marinate the chicken: Place the boneless chicken thighs in a bowl or resealable plastic bag. Whisk together 1/3 cup Dijon mustard, 1/4 cup honey, and 1 tablespoon olive oil, then pour this mixture over the chicken. Let it marinate for at least 30 minutes or overnight in the refrigerator to infuse the flavors.
- Preheat and prepare: Preheat your grill to high heat. Remove the marinated chicken from the refrigerator about 20 minutes before grilling to bring it to room temperature, which helps it cook evenly.
- Prepare basting sauce: In a small bowl, whisk together 2 tablespoons honey and 3 tablespoons Dijon mustard. This basting sauce will be brushed on the chicken during grilling to enhance its flavor and gloss.
- Season the broccoli: Place broccoli florets in a bowl. Drizzle with 2 to 3 tablespoons of olive oil, season generously with kosher salt, pepper, and garlic powder, and toss well to coat evenly. Spread the broccoli on a grill pan in a single layer or use 2 to 3 folded layers of aluminum foil shaped as a tray if you don’t have a grill pan.
- Grill the chicken: Place the chicken thighs on the hot grill. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). In the last 2 to 3 minutes of cooking, brush the chicken with the prepared honey mustard basting sauce to give a glossy, flavorful finish.
- Grill the broccoli: While the chicken cooks, place the seasoned broccoli on the grill pan or foil tray on the opposite side of the grill. Close the grill lid and toss the broccoli every few minutes until it is charred and golden, about 10 minutes, adjusting the cooking time to your preferred crispness.
- Serve: Remove the chicken and broccoli from the grill. Let the chicken rest for 5 minutes to retain its juices. Garnish the dish with chopped fresh chives and serve immediately for the best texture and flavor.
Notes
- Marinating the chicken overnight deepens the flavor and tenderizes the meat.
- Bringing the chicken to room temperature before grilling ensures even cooking.
- Use a grill pan or foil tray for the broccoli to prevent small pieces from falling through the grill grates.
- Adjust seasoning and garlic powder on broccoli to taste.
- Letting the chicken rest after grilling locks in moisture and keeps it juicy.
